GREEN FREEKEH SALAD WITH PEAS, BEANS AND HERBS
Freekeh are young green grains of wheat, that have been dried and toasted. They are cooked and served in much the same way as rice or couscous and can be served hot as a pilaf, or cold in salads. With a delicious nutty flavour, they are a good source of fibre and protein.
SERVES 4-6
200g wholegrain freekeh 125g fine green beans 100g sugar snap peas 100g baby broad beans 100g peas (fresh or frozen and defrosted)
3 spring onions, sliced 50g cashews, toasted
50g pistachios
2–3tbsp chopped mint 2tbsp chopped flat-leaf parsley
Seeds from ½ pomegranate 3tbsp extra virgin olive oil 1tbsp pomegranate molasses
1tbsp lemon juice
Salt and freshly ground black pepper
1 Rinse the freekeh grains in a sieve under cold running water. Tip into a saucepan and cover with plenty of fresh water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 25–30 mins (or according to the pack instructions) until tender. Drain through a sieve, refresh under cold running water and leave to cool.
2 While the freekeh is cooking, prepare the vegetables. Trim the fine beans and cut them into 3cm lengths on the diagonal. Trim and halve the sugar snaps. Refill the pan with salted water and bring to the boil. Have a large bowl of iced water nearby. Blanch the broad beans in the pan for 1 min, then remove with a slotted spoon and place in the bowl of iced water to stop the cooking process. Peel the tough outer skins from the broad beans.
3 Tip the fine beans into the boiling water, cook for 1 min, and then add the sugar snaps and peas, and cook for a further min. Drain though a colander and refresh under cold water. Pat dry with kitchen paper before adding to the freekeh with the podded broad beans and sliced spring onions. 4 Roughly chop the cashews and pistachios, and add to the salad with the chopped herbs and pomegranate seeds. In a small bowl, whisk together the olive oil, pomegranate molasses and lemon juice, and season with salt and freshly ground black pepper. Pour the dressing into the salad and mix well to combine. Leave the salad for 30 mins before serving to allow all of the flavours to combine.